Teochew Peach-shaped Kueh (红桃粿)

Also commonly referred to as “p’ng (rice) kueh” or “Teochew red kueh“, the Teochew Peach-shaped Kueh is traditionally known as “红桃粿”, pronounced as “ung toh kway” in Teochew (a dialect of Chinese) which means “red peach snack/cake/pudding/dumpling”. Essentially, this Teochew delicacy is shaped like a peach, features a pink coloured sticky but tender skin that is stuffed with the most fragrant glutinous rice.

I’ve eaten this kueh since childhood but it was only last Saturday, that my mum handed down the recipe to me. We spent all day in the kitchen, talking about her perfection of the recipe over the years as we pumped out 40 beautiful pieces.

In our household, we’ve always eaten this during the Chinese New Year celebrations because the peach is regarded in Chinese lore as a symbol of longevity.

Combine the rice flour and tapioca flour. With a wooden spoon, gradually stir in the hot water.

While still hot, knead the mixture until smooth, adding the tiniest amount of rice flour if it’s too sticky, or drops of hot water if it is too dry. Place the dough in a plastic bag to ensure it doesn’t dry out while you work on the filling. It is crucial you set the dough aside to rest after kneading. Allow half to one hour which is generally enough time to prepare the glutinous rice.

Heat the oil in a wok or pan and fry the pork. mushrooms, lup cheong and dried shrimps until fragrant. Add the remaining ingredients (spring onions and seasoning) and steamed glutinous rice and fry until mixed well.

Divide dough into twenty small portions. Flatten with a rolling pin and place in the kueh mould. Add spoonfuls of the filling then fold in the edges, sealing the top of the mould and removing any excess dough as you go. Knock out the kueh from the mould and place on a lined steamer tray. Continue until you have enough to fill the tray. You will need to work in batches.

Steam for 8 minutes and lightly brush with oil.

Serve steamed or pan-fried.
Once cooled, the steamed kueh can be stored in the fridge or freezer.

The seductive aroma of the fried pork, lup cheong, shiitake mushrooms, dried shrimps and soy sauce will mesmerize you.
Pay special attention to your quantities of flour and water as well as steaming time. Imbalances of the flour in the dough can cause the skin to be tough and rubbery and steaming it for too long may cause it to fall apart. But when you do get it right, the Teochew peach-shaped kueh is pure comfort food.

These can be eaten straight from the steamer or pan-fried for a crisp texture. You can guess which I prefer 😉
I’ve also observed that there are a few different sauces which the Teochew peach-shaped kueh is commonly eaten with – a black coloured zesty sauce of vinegar, soy sauce and chilli; a sweet dark soy sauce, or a Vietnamese nuoc cham sauce of fish sauce, lemon juice, garlic, vinegar and chilli. My theory is that the latter was developed as tastes changed when some Teochew families (like my grandparents on both my mum’s and dad’s side) left their homeland for Vietnam. I quite enjoy all of these sauce versions but more importantly, I am glad I have ten of these steamed Teochew peach-shaped kueh left, safely stored in the freezer for when I crave a taste of my heritage.
P.S. The glutinous rice can also be eaten by itself, naked. Simple serve with fresh coriander sprigs for a hearty meal.

Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au).
Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones.
A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire.
When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.

oh this is a very interesting dish.
The ingredient inside is just like the one being use for the Glutinous Rice (bacang)?
It looks so yummy. I am not good with flour, hence never dare to try baking or etc…

You can eat these naked??? =D Aww so pretty!
I love watching mum when she’s cooking in the kitchen, so precise and with such speed. Then I get to eat what she cooks! I’d like to document alot of my mum’s dishes too but she’s always cooking when I’m not around to photograph and pen it all down1

In the lead up to Mother’s Day this year, I thought I’d share a bit about how my mother inspires me. This blog post contains no recipe and no restaurant review – just a personal recollection of my relationship with…

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